This study aimed to evaluate the fatty acid (FA) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on technological and nutritional properties. Milk sampling was conducted biweekly from six farms, categorized into high (HP) and low (LP) pasture treatments based on pasture intake: >60% and <35%, respectively. Butter was made from a pasture-based system (GRZ) and a confined system (C). No differences were observed in milk fat percentage between HP and LP in either season. High pasture had 85–66% more conjugated linoleic acid (CLA, p = 0.01), 74–48% more trans-vaccenic acid (TVA, p = 0.01), and 21–15% more branched-chain FAs (BCFAs, p = 0.006) than LP in spring and fall, respectively. In fall, butter from C had lower saturated FAs (SFAs, p = 0.005), higher unsaturated FAs (UFA, p = 0.008), and a lower spreadability index (SI, p = 0.005) than GRZ, resulting in softer butter. In conclusion, HP in both seasons had higher contents of FAs considered healthy for consumers compared to LP. Contrary to expectations, in fall, C showed higher UFAs and lower SFAs in butter, leading to better technological characteristics than GRZ.

Tannat (Vitis vinifera cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (p < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (p < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts.

This study aimed to evaluate the fatty acid (FAs) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on technological and nutritional properties. Milk sampling was conducted biweekly from six farms, categorized into high (HP) and low (LP) pasture treatments based on pasture intake: >60% and <35%, respectively. Butter was made from a pasture-based system (GRZ) and a confined system (C). No differences were observed in milk fat percentage between HP and LP in either season. High pasture had 85-66% more conjugated linoleic acid (CLA, p=0.01), 74-48% more trans-vaccenic acid (TVA, p=0.01), and 21-15% more branched- chain FAs (BCFA, p=0.006) than LP in spring and fall, respectively. In fall, butter from C had lower saturated FAs (SFA, p=0.005), higher unsaturated FAs (UFA, p=0.008), and a lower spreadability index (SI, p=0.005) than GRZ, resulting in softer butter. In conclusion, HP in both seasons had higher contents of FAs considered healthy for consumers compared to LP. Contrary to expectations, in fall, C showed higher UFATVA and lower SFA in butter, leading to better technological characteristics than GRZ.